Sopa de Papas (Potato Soup)
This comforting Sopa de Papas, or Potato Soup, offers a taste of classic Mexican-Spanish cuisine with a simple, yet satisfying flavor profile. The creamy texture of the soup, combined with the crispy, buttery toast and the fresh toppings, creates a delightful contrast. This soup is perfect for a cozy evening or a light lunch.
Ingredients
- 1 cup Mashed potatoes
- 1 cup Chicken, veal, or beef stock
- 1 cup Milk
- 1 tablespoon Butter
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 leaf Bay leaf
- 1 tablespoon Flour
- slices Bread (Quantity estimated (not specified in original recipe))
- tablespoon Butter (Quantity estimated (not specified in original recipe))
- tablespoon Grated yellow cheese (Quantity estimated (not specified in original recipe))
- tablespoon Red sweet pepper (Quantity estimated (not specified in original recipe))
- teaspoon Chopped parsley (Quantity estimated (not specified in original recipe))
Instructions
- 1In a saucepan, combine mashed potatoes, chicken, veal, or beef stock, milk, butter, salt, and bay leaf. Bring to a simmer over medium heat.
- 2In a small bowl, whisk the flour with a little bit of the soup liquid to create a slurry. Add the slurry to the simmering soup and cook, stirring constantly, until slightly thickened. Remove the bay leaf. Strain the soup to remove any lumps, if desired.
- 3Cut the bread into thin, round slices, about the size of a nickel. Butter the bread slices and toast them until golden brown.
- 4Place a small pile of grated yellow cheese on each toast. Top with a piece of red sweet pepper and a pinch of chopped parsley. Serve the hot soup with the prepared toast.